Sunday, May 30, 2010

World Cup Countdown

11 days to the opening ceremonies of FIFA World Cup 2010! I'm starting to research the menu now. Needless to say the first meal will be from South Africa since they are the host nation. It's an eclectic cuisine so selecting a dish to represent the country is a challenge. I know one thing for sure, I'll be enjoying a bottle of their fine wine with my meal. My fav is the Two Oceans Sauvignon Blanc, perfect for a summer evening!

I'm doing this research as I listen to thunder and enjoy a bowl of beer, bacon and onion soup. I'll post the recipe soon. Hot soup today? Welcome to the Maritimes. I believe we have seen all 4 seasons today. Mom even had hail out at her place. I placed the tomato plants under cover just to be safe!

Stay tuned, menu to follow. I'm trying to keep it summer friendly, lots of bbq and warm weather meals!

Friday, May 21, 2010

Gardening Update and a Perfect Summer Salad

I have started to harden off the tomato and pepper plants. The weather has finally taken a turn for the warmer and I think it might be here to stay. Time to get the plants acclimatized to the great outdoors before they move to their new home out in the yard. (which I haven't cleared yet but I have 5-7 days to do that...)

My Sparta F1 Tomatoes have developed a slight case of blight. That's the yellowing on the leaves from over watering.
It's imperative that you water your seedlings from the bottom by sitting the peat pots in water. This encourages the roots to dig down and not sit at the surface. That being said, I've been worried that the plants weren't getting enough water from the bottom so I've over watered them a bit by accident. I picked off some of the leaves and am letting the Sparta tomato plants get a little drier. Hopefully they'll be okay for planting but I'll have to decide which plants go in the ground when the time comes. I only had planned on planting 2 of the Sparta Plants and I have 5 so I should have 2 suitable ones. I also have 2 cherry variety tomatoes, Sub Arctic Plenty and Sweet Millions so I won't be at a loss for tomatoes no matter how the Spartas turn out.

Okay, on to food. I love having lunch ready to go in the summer time. Who wants to take a break from frolicking in the warm summer sun to make lunch?! This is one of my favorites. Serve it on lettuce.

White Bean and Tuna Salad
Serves 4 Ingredients:
  • 1 can of white kidney beans or cannellini beans
  • 1 can of your favorite tuna
  • 1 medium tomato, chopped
  • 2 - 3 tbsp Olive oil, basil or garlic flavored is nice
  • Fresh basil, italian seasoning or balsamic vinegar (use your favorite!)
  • salt and pepper to taste

  1. Drain and rinse both the beans and tuna
  2. Mix everything but the salt and pepper, taste and only add enough salt and pepper as needed.

Tuesday, May 11, 2010

Healthy Chive Creamy Sauce

It's that time of year. The chives are taking over that section of the garden where I let them run amok. I've shared my chive butter before and I've already but up a full pound of it so far this season. But here's another quick use for chives, Healthy Chive Creamy Sauce. This sauce is healthy because it doesn't use cream but instead uses yogurt and heart healthy good fat mayo. It tastes like it's quite naughty. Try some on fish, chicken, potatoes, veggies.... I even put it on a poached egg on ham in an english muffin. Tasty!

Healthy Chive Creamy Sauce
Serves 2 -4
  • 1/2 cup low fat plain yogurt
  • 2 tbsp mayo
  • 2 tsp dijon mustard
  • 1/3 cup chopped chives
  1. Mix all the ingredients together
  2. Serve
Pretty easy, eh?! Enjoy!

Monday, May 10, 2010

Thai Coconut Tofu Soup

Here is a great recipe for that impending summer explosion of veggies! (and it's deadly quick too!!) You can stuff this soup with tons of spinach or broccoli and basil. Don't feel like waiting for the veggies to grow? Frozen Asian mix works great too. I used tofu but you can use chicken or shrimp. And you can spice it up with lots of garlic chili sauce, a splash or two of Tabasco or diced red chilies. I love a recipe that can go with my flow.

(once again a sideways shot, no idea why it does this but I am not spending hours trying to fix it. turn your head, it's easier)

Thai Coconut Tofu Soup

Serves 4 - 6


  • 1 tbsp vegetable oil

  • 1 onion, diced

  • 2 tbsp red curry paste

  • 1 tbsp grated fresh ginger

  • 900 ml carton of chicken or veggie broth

  • 400 ml can of coconut milk

  • 1 tbsp sugar

  • 1/2 tsp garlic chili sauce, Tabasco or a chopped dried red chili (add more if you want it spicy) (leave out if you want a mild soup)

  • 3/4 lb or 350 g package of extra firm tofu, diced into 1/2 inch cubes

  • 3/4 lb or 350 g package of frozen Asian mixed veggies, chopped fresh broccoli or 4 cups fresh spinach

  • 1/4 cup chopped fresh basil or cilantro (opt)


  1. Heat the oil over medium heat in a soup pot

  2. Saute the onions until soft

  3. Toss in the red curry paste and ginger until fragrant, about 2 - 3 minutes

  4. Add in the broth, coconut milk, sugar and garlic chili paste(is using) and bring to a boil

  5. Add in the tofu and veggies.

  6. Heat until the veggies are cooked and tender

  7. Toss in the basil or cilantro and serve


Tuesday, May 04, 2010

Cheap, Tasty Reds

Just found a great red wine worth sharing. Under $10! It is one of the nicest Shiraz I've had in a while!

From Australia, may I introduce "The Accomplice"

Go forth, buy, drink, enjoy (especially with bbq steak!!)